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48
containers. In order to ensure that the heat is
distributed evenly, the food items should not be
touching. If you have more than one vacuum-pack bag,
cook on two levels.
Remove the vacuum-pack bags with care after cooking
as hot water accumulates on the bags. Place the
unperforated cooking container on the rack underneath
the perforated cooking container containing the hot
food.
Dry the outside of the bag, place it into a clean,
unperforated cooking container and cut it open with
scissors.Place all of the food, along with its juices, into
the cooking container.
The food can be finished off as follows once the sous-
vide cooking stage is complete:
Meat:
Flash fry at a very high temperature for a few
seconds only on each side. This gives it a nice crust and
the flavors you would expect from frying, without
overcooking it.You can achieve a particularly good
result using a teppan yaki or a grill. Important: Dab the
meat with a paper towel before placing it into hot oil, in
order to avoid fat spitting out of the pan.
Vegetables: Flash fry in a frying pan or on a teppan yaki
to give them the flavors you would expect from frying.
When frying vegetables like this, it is easy to season
them or mix them with other ingredients without them
cooling down.
Fish: Season and coat with hot butter. Since many types
of fish fall apart easily after cooking using the sous-vide
method, if you wish to flash fry it, this should be done
before the sous-vide cooking stage.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Food Cooking
container
Temperature
in ° F (°C)
Type of
heating
Cooking
time in min.
Observations
Meat
Entrecôte, rare (180 g / 6 oz) perforated 136 (58)
§
100 Once the meat is cooked, flash fry it on a
teppan yaki or grill it at a high temperature
on both sides. This gives the meat a nice
crust and the flavors you would expect
from frying, without overcooking it.
Entrecôte, medium rare
(180 g / 6 oz)
perforated 145 (63)
§
90
Entrecôte, well done
(180 g / 6 oz)
perforated 158 (70)
§
85
Veal topside steaks
(160 g / 5½ oz)
perforated 140 (60)
§
80
Beef steaks, rare
(180 g / 6 oz)
perforated 136 (58)
§
60
Beef steaks, medium rare
(180 g / 6 oz)
perforated 145 (63)
§
50
Beef steaks, well done
(180 g / 6 oz)
perforated 158 (70)
§
45
Pork medallions
(80 g / 3 oz)
perforated 145 (63)
§
75
Poultry
Duck breast (350 g / 12 oz) perforated 136 (58)
§
70 Once the breast is cooked, fry the skin
side in a hot frying pan until it is crispy.
Foie gras
(300 g / 11 oz /1 round)
perforated 176 (80)
§
30 Recipe tip: Wash the goose liver and mix
it with other ingredients. Roll it in foil and
prick it several times. Vacuum-seal the
round and leave it to chill for several
hours in the refrigerator before cooking it
using the sous-vide method.
Chicken breast (250 g / 9 oz) perforated 149 (65)
§
60
Fish and seafood
Prawns (125 g / 4½ oz) perforated 140 (60)
§
30 Recipe tip: Vacuum-seal along with some
olive oil, salt and garlic.
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